Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in comminuted meat products and products thereof

Abstract

The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts thereof in combination with minor amounts of sodium nitrite.

We claim: 
     
       1. A comminuted meat product, which inhibits the growth of Clostridium botulinum and the production of enterotoxin during storage of said meat product, containing an alkali metal nitrite salt, in an amount less than about 120 ppm, and from about 1,000 ppm to about 3,000 ppm of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts of hypophosphorous acid. 
     
     
       2. The comminuted meat product of claim 1 wherein said compound is hypophosphorous acid. 
     
     
       3. The comminuted meat product of claim 1 wherein said compound is potassium hypophosphite. 
     
     
       4. The comminuted meat product of claim 1 wherein said compound is sodium hypophosphite. 
     
     
       5. The comminuted meat product of claim 4 which contains about 1,000 ppm of sodium hypophosphite. 
     
     
       6. The comminuted meat product of claim 5 which also contains sodium nitrite in amounts of from about 40 ppm to less than about 120 ppm. 
     
     
       7. The comminuted meat product of claim 6 which contains about 40 ppm of sodium nitrite. 
     
     
       8. A method of inhibiting the production of enterotoxin from Clostridium botulinum and, upon cooking, inhibiting formation of nitrosamines from nitrite salt in comminuted meat products which comprises the step of adding thereto an alkali metal nitrite salt, in an amount less than about 120 ppm, and from about 1,000 ppm to about 3,000 ppm of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts of hypophosphorous acid. 
     
     
       9. The method of claim 8 wherein about 3,000 ppm of said compound is added to the comminuted meat product. 
     
     
       10. The method of claim 9 wherein hypophosphorous acid is added to the comminuted meat product. 
     
     
       11. The method of claim 9 wherein potassium hypophosphite is added to the comminuted meat product. 
     
     
       12. The method of claim 9 wherein sodium hypophosphite is added to the comminuted meat product. 
     
     
       13. The method of claim 8 wherein from about 1,000 ppm to about 3,000 ppm of sodium hypophosphite is added to the comminuted meat product. 
     
     
       14. The method of claim 13 wherein from about 40 ppm to less than about 120 ppm of sodium nitrite is added to the comminuted meat product. 
     
     
       15. The method of claim 14 wherein about 40 ppm of sodium nitrite is added to the comminuted meat product. 
     
     
       16. A method of inhibiting the formation of N-nitrosamines formed when comminuted meat products are cooked in the presence of sodium nitrite which comprises adding to said meat products, prior to cooking, an alkali metal nitrite salt, in an amount less than about 120 ppm, and a compound selected from the group consisting of hypophosphorous acid, sodium hypophosphite, potassium hypophosphite, calcium hypophosphite, manganese hypophosphite and magnesium hypophosphite in an amount effective to inhibit production of enterotoxin from Clostridium botulinum during storage of said meat products.